Brown Sugar Shortbread Cookies

I love shortbread cookies.  But as a kid I thought they were a boring cookie, the only reason to eat one is because it was shaped like the girlscout logo, right?  My mom got a box of Walkers shortbread cookies every Christmas as a “treat” I was like, WHAT?  BUT as an adult I LOVE them.  The subtle flavor, great crunch, and buttery goodness.. Mmmmm

As I’ve made various “fancy” recipes over the years I’ve found I like it simple and classic, no extra flavorings or fillers.  3 ingredients of goodness.  BUT instead of regular sugar I swap it for brown sugar, it’s subtle but AMAZING! No seriously, this is my go too recipe for a subtle sweet treat and I ALWAYS have the ingredients at home!

I love these with hot chocolate AND, of course, when I want to take it from Mmmm to Ahhhh I dip them in chocolate.  Let’s face it, I dip almost everything in chocolate.  The chocolate dresses them up for serving on pretty plates!  This recipe also makes a GREAT base for a fruit tart, or base for homemade twix, seriously to die for.

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Brown Sugar Shortbread Cookies

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

 

these shortbread cookies are so easy to make with just 3 ingredients and they are delicious

Course: cookies, Dessert

Cuisine: scottish

Keyword: brown sugar shortbread, shortbread, shortbread cookies

Servings: 18 cookies

Calories: 182 kcal

Author: Ashlee Marie

Ingredients

• 1 C butter softened
• 3/4 C packed light brown sugar
• 2 1/4 C all-purpose flour

US Customary - Metric

Instructions

1. Preheat oven to 350F.
2. In your mixer beat butter until fluffy.
3. Add brown sugar and mix well.
4. Add flour and mix just until a dough forms
5. Knead until smooth.
6. Spread into a 9-inch square pan, pressing down firmly or pat 1/3-in.-thick rectangle measuring 11 in. x 8 in
7. Create as smooth a surface as possible for pretty cookies
8. Score dough lightly with a knife, marking where you'll cut your cookies.
9. Pierce the dough with a fork, if desired (it's pretty).
10. Bake for 30-35 minutes, until shortbread is lightly browned all over.
11. While the shortbread is still hot, use a sharp knife to cut shortbread all the way through along the lines you scored prior to baking.
12. Allow shortbread to cool completely once it has been cut.
13. When cool, shortbread pieces should break apart very easily.
14. Store in an airtight container.
15. *optional - dip in melted dark chocolate, Mmmmm

Recipe Video

Ohhhh I also use these to eat my buttery caramel sauce straight of the jar, oh YEAH!  Do you have a treat you didn’t love as a child but do now as an adult?  Do you have a favorite recipe you like to swap out the sugar for brown sugar?

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